Having tasted Jack’s Gourmet award winning delicious new product – Facon – at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!

Chicken, Potato and Facon Soup

Serves 4

Ingredients

1 tablespoon margarine

2 garlic cloves, chopped

1 onion, sliced

9 ounces, Jack’s Gourmet Facon , chopped

2 large leeks, sliced

2 tablespoons all-purpose flour

4 cups chicken stock

1 pound 12 ounces potatoes, chopped

7 ounces skinless breast, chopped

1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)

salt and pepper to taste

cooked facon and sprigs of fresh parsley to garnish

Directions

Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.

In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.

Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.

Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.